- Vegetarian
- Egg free
- Nut free
- Peanut free
- Sesame free
- No added sugar
After an easy appetiser that’s bursting with flavour? Our mango and pickled fennel crostini recipe is a must-try.
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 15 mins marinating time
Ingredients
- 1/4 cup (60ml) apple cider vinegar
- 1 tbs lime juice
- 1 tbs white sugar
- 2 tbs sea salt flakes
- 1 fennel, thinly sliced
- 1 tbs finely grated lime rind
- 1/4 tsp dried chilli flakes (optional)
- 300g jar Coles Marinated Danish Fetta, drained reserving the marinade
- 1/2 cup (120g) Coles Sour Cream
- 1 garlic clove, crushed
- 8 slices Coles Bakery Stone Baked by Laurent Ciabatta Loaf
- 2 firm mangoes, stoned, peeled, thickly sliced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the vinegar, lime juice, sugar and half the salt in a large bowl and whisk to combine. Add the fennel and gently toss to combine. Cover with plastic wrap and place in the fridge for 15 mins to develop the flavours.Step 2
Place the lime rind, chilli flakes, if using, and the remaining salt in a small bowl and stir to combine.Step 3
Place the fetta, 1 tbs of the reserved marinade from the fetta and the sour cream in a food processor and process until the mixture is smooth.Step 4
Heat a barbecue grill or chargrill on high. Combine the garlic and 2 tbs of the remaining reserved marinade from the fetta in a separate small bowl. Brush both sides of the bread with the garlic mixture. Cook bread, in batches, for 2 mins each side or until charred.Step 5
Drain the fennel. Spread the bread with the fetta mixture. Top with fennel and mango. Sprinkle with the lime rind mixture to serve.
Recipe tip
Serve withbasil leaves and lime halves.
Mango and pickled fennel crostini
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 15 mins marinating time
Ingredients
- 1/4 cup (60ml) apple cider vinegar
- 1 tbs lime juice
- 1 tbs white sugar
- 2 tbs sea salt flakes
- 1 fennel, thinly sliced
- 1 tbs finely grated lime rind
- 1/4 tsp dried chilli flakes (optional)
- 300g jar Coles Marinated Danish Fetta, drained reserving the marinade
- 1/2 cup (120g) Coles Sour Cream
- 1 garlic clove, crushed
- 8 slices Coles Bakery Stone Baked by Laurent Ciabatta Loaf
- 2 firm mangoes, stoned, peeled, thickly sliced
Description
After an easy appetiser that’s bursting with flavour? Our mango and pickled fennel crostini recipe is a must-try.
Method
Step 1
Place the vinegar, lime juice, sugar and half the salt in a large bowl and whisk to combine. Add the fennel and gently toss to combine. Cover with plastic wrap and place in the fridge for 15 mins to develop the flavours.Step 2
Place the lime rind, chilli flakes, if using, and the remaining salt in a small bowl and stir to combine.Step 3
Place the fetta, 1 tbs of the reserved marinade from the fetta and the sour cream in a food processor and process until the mixture is smooth.Step 4
Heat a barbecue grill or chargrill on high. Combine the garlic and 2 tbs of the remaining reserved marinade from the fetta in a separate small bowl. Brush both sides of the bread with the garlic mixture. Cook bread, in batches, for 2 mins each side or until charred.Step 5
Drain the fennel. Spread the bread with the fetta mixture. Top with fennel and mango. Sprinkle with the lime rind mixture to serve.